Always put safety first when dealing with hot oils and open flame. Choose a pan made of a metal that conducts heat well, and with a heavy bottom. Cast-iron skillets are the best for searing steaks and chops, as you can get them very hot and they retain their heat. Make sure your pan or skillet is large enough for everything to fit comfortably, as the meat will not brown correctly if overcrowded. The key is to get the pan really hot and cook the ingredients as quickly as possibly, keeping them moving the whole time to evenly distribute the heat.
Otherwise, the same principles apply: the pan should be heavy-gauge, able to withstand high temperatures, and big enough to hold the food in a single layer. For pan-fried chicken, a wide cast-iron skillet is the traditional pan of choice. Deep-Frying Deep fryers are incorporated into some specialty ranges and are also sold as stand-alone countertop appliances. Unless you plan on deep-frying frequently, however, a deep pot at least 6 inches high , should suffice. Or, designate a cheaper pot exclusively for deep frying; heavy duty aluminum and cast-iron pots work well, and are usually inexpensive.
Thermometers A fry thermometer is essential for both pan-frying and deep-frying or use a candy thermometer. Of the many types available, an analog model that clips to the side of the pot is most convenient. A digital thermometer with a stainless steel probe that can be set into the oil is also good but usually more expensive. An instant-read thermometer is crucial for testing the internal temperature of meats and poultry, such as fried chicken, without cutting into them.
Slotted Spoon or Metal Skimmer For transferring pan and deep-fried foods from the pot to a paper towel-lined plate or work surface to drain. Metal Tongs These help you turn foods while they fry. They are also good for retrieving foods from hot oil. Choose long-handled models for safety. Spatter Guard To protect your cooking surfaces and your arms from hot grease. Wooden Spoon Choose one with a flat edge, for scraping the bottom of the pan when making pan sauces.
Metal Wok Spatula The rounded egde of this utensil is designed to conform to the shape of a wok, so foods can be tossed about more easily while stir-frying. They are more expensive than most neutral-tasting oils, however, so you might want to use a less expensive olive oil save the most expensive extra-virgin olive oils for drizzling over salads and cooked foods. Because vegetable oils canola, grapeseed, peanut, safflower and sunflower generally have high smoke points and are mild or neutral in scent and flavour, they are often recommended for frying.
There are health issues asssociated with a few of them, however. Likewise, avoid hydrogenated oils or trans fats, which are solid at room temperature and oils that are high in polyunsaturates, like corn and soybean oil.
To play it safe, looks for oils that are high in mono-unsaturated fats, which are rich in antioxidants; sunflower oil and safflower oil are excellent options. TIP: All cooking oils have a limited shelf life, so check the expiration date.
Always smell and taste the oil before using. Rancid oil will have an unpleasant smell and a bitter taste. To prevent them from becoming rancid, store all vegetable and olive oils in a cool, dark place, never on a shelf near the stove or refrigerator. After the meat or fish is cooked and removed from the pan, add aromatics such as finely chopped onions or shallots.
Use a wooden spoon to loosen any browned bits at the bottom, which will lend flavour to the sauce. Continue cooking until reduced by half, then you can finish with a little cream or butter if you wish remember, fat adds flavour , swirling it in until incorporated.
Also, if the butter is melted too fast, it will separate into pools; for a smooth, glossy sauce, swirl the pan off heat to slowly melt the butter. Fresh herbs often parsley, but others work as well , can be added along with the butter to brighten the sauce. Batters and breading make crisp and flavourful crusts for fried meats, fish and poultry. Because batters create fluffier, more delicate crusts than breading, they are more often used on fish, shellfish and vegetables.
Beer batter and tempura — a traditional Japanese preparation for shellfish and vegetables — are both good examples. The heat from an oven takes longer to cook food than the direct contact of hot oil on your food in a fryer. The short cooking time makes frying ideal for foods like french fries or donuts, but more complicated for larger foods like a full turkey or roast. This is where an oven's size and ability to cook low and slow becomes important. Although an oven may take longer to cook, unless you have a commercial fryer, an oven can cook more food at one time than a traditional home fryer.
Along with the additional fat from frying, a fryer can cause other issues with the taste of food. While a fryer can get a crispness that is hard to mimic in an oven, the frying oil can take on the flavor of the foods you cook. For example, frying fish can make your oil take on a fish-like flavor, making anything else you fry in the same oil take on the under-flavor of fish. With an oven, you can cook multiple types of food at once with little risk of affecting the flavor of other foods in the oven.
Nutrition Cooking and Baking Cooking Techniques. Variety is always favorable. The best way to prepare food is one that requires the least amount of oil. Consider that 1 tablespoon of oil any kind contains 14 grams of fat. Generally, three times that if not more is used when frying yes, pan-frying is very similar.
By alternating your cooking methods, you can bring out different flavors in your food, retain nutrients and maybe even reduce the mess you create in the kitchen.
Broiling is a fast method for cooking tender cuts of meat, poultry and fish. The high heat comes from directly above and seals in moisture and flavor. When cooking meat, fat drains off and is easily poured out. Be careful with your marinades. Fat and marinades with sugar often produce excess smoke -- not to mention too many calories. Roasting is high-heat cooking with very little moisture. Roasted foods first get drier and browned on the outside.
This keeps most of the moisture from being cooked out of the food. Temperature is then lowered to cook the meat through. The flavors of the protein and the vegetables are retained and enhanced by roasting.
Roasting vegetables any and all is usually done on high heat for about 20 minutes with a spritz of olive oil. When they're done, shave a little fresh Parmesan cheese on top. Stir-frying uses high heat so the food cooks quickly. Vegetables and protein go in a wok meaning fewer pots and pans to clean with very little oil try sesame oil for an Asian flavor.
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